8oz.whole wheat fusillior other noodles, such as egg noodles or fettuccini
Cook pasta according to directions in heavily salted water until 1 minute BEFORE it's al dente.
Meanwhile, sauté the onions in the olive oil (2 tablespoons) in a large pot or skillet over medium-high heat until softened and starting to brown (about 3 minutes)
Add the sliced mushrooms and 1/2 tsp. salt to the pot and sauté for a few minutes more until most of the liquid has evaporated and mushrooms have developed a golden brown color, stirring infrequently (about 4 minutes).
Add the all-purpose flour (2 tablespoons) and stir to coat each mushroom well, getting rid of as many chunks of flour as possible and cooking out the raw flour taste (about 1 minute).
Add the chicken stock gradually and stir well, incorporating the flour as much as possible. Add the almost al dente pasta and 1/2 cup of the pasta cooking water. Bring to a simmer to thicken and finish cooking the pasta, stirring frequently (about 2 minutes).
Turn down the heat to low. Add the cooked chicken and Greek yogurt and heat through. Taste and adjust seasoning as necessary. Serve hot.
Make it more flavorful: Add sherry or white wine to the cooked mushrooms before adding the flour to deglaze, stirring any browned bits as you go. You can also use sour cream instead of Greek yogurt for a richer taste.
Be sure to heavily salt the pasta water- I usually add about two whole tablespoons of kosher salt to the cooking water when I make pasta of any kind!
Make it vegetarian: leave the chicken out and make sure to use vegetable broth instead of chicken.
Full fat yogurt is recommended because lower fat or no fat tends to curdle easier. If you want to save on some calories, you can use low or no fat, but I recommend turning off the heat and letting it cool off a bit before stirring the yogurt in to prevent curdling.